What’s better than roasted potatoes? Not much, but these Smashed Roasted Potatoes + Herby Pesto might just top plain old roasted potatoes. Why?
Because “smashing” the potatoes before popping them in the oven helps create these delicious crispy, craggy crevices as they roast.
There are three main steps to this recipe, so a little more work than traditional boiled or roasted potatoes. But, the end result is worth the extra kitchen time. Promise!
Let’s talk recipe…
For Smashed Roasted Potatoes + Herby Pesto you’ll need:
- boiling red &/or white potatoes
- avocado or olive oil
- herby pesto (recipe below!)
Try to get small-ish potatoes for this recipe
When looking for potatoes it’s best to get ones on the smaller side. But if you can only find large potatoes, you can cut them in half before roasting.
First step, parboil your potatoes.
To parboil, add potatoes to a pot of generously-salted water and bring to a low boil. Then you’ll simmer the potatoes until tender when pierced with a tester (about 25-30ish minutes).
Drain then cool potatoes. Once cool, you’ll gently smash them with the bottom of a glass or similar. You still want them intact, just smashed enough to create those nooks and crannies that get so crispy and delish during roasting.
TIP: If your potatoes are large, gently cut them in half and place on roasting pan cut side down (skin side up) before smashing.
Next up, time to roast!
These potatoes are good even without the sauce!
Heat your oven to 450° and line a sheet pan with parchment baking paper. I like If You Care unbleached parchment paper.
Drizzle the potatoes with about a tablespoon of avocado or olive oil, then season with some flaky sea salt salt + black pepper to taste. Pop them in the oven until browned and crispy, about 25-30 minutes.
I used parsley but basil or a combo of herbs is also delish
Third step, make your pesto.
While the potatoes are roasting this is the perfect time to get to work on the Herby Vegan Pesto.
In a small food processor or blender, you’ll toss in the pesto ingredients:
- garlic
- lemon
- pine nuts
- herbs of choice (I used parsley)
- extra-virgin olive oil
And of course salt + black pepper to taste.
I like parsley with this recipe, but you can use basil or even a combo of herbs (such as basil, parsley and a little dill).
The pesto recipe is enough for nearly twice the amount of potatoes, so just use what you like of it. Or just make double the potatoes (the recipe calls for 6 – 8 potatoes).
The pesto goes exceptionally well with potatoes
This pesto is also great on other roasted veggies, in grain bowls, and even on grilled seafood and meat (I’m lookin’ at you omnivores!).
Don’t want to make the pesto? Don’t worry, because these potatoes are scrumptious just smashed and roasted, sauce or no sauce.
You can even just top with fresh-chopped herbs. Again, parsley, basil or dill would work.
You’ll want to serve these potatoes straight away to capitalize on the crispiness of them when they’re fresh out of the oven.
And they’re great for a BBQ side, or even on your table during the holidays.
If you make these Smashed Roasted Potatoes + Herby Pesto be sure to comment below or tag me on Instagram with a pic. I’d love to know how they turn out!
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Smashed Roasted Rosemary Potatoes (vegan, GF)
| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Servings |
servings
|
- 6 - 8 each small red and/or yellow potatoes
- 1 tbsp avocado or olive oil
- 2 cloves garlic chopped
- 2 tbsp toasted pine nuts
- 1 tbsp fresh lemon juice
- 1 cup packed fresh parsley
- 1/2 cup extra-virgin olive oil
- to taste salt + black pepper *I like flake sea salt for the potatoes, fine salt for the pesto
Ingredients
|
|
- add potatoes to a large pot of generously salted water, bring to a low boil and cook potatoes until tender when pierced with a tester (such as a small knife), about 25 - 30 minutes; drain potatoes and cool
- heat oven to 450° and line a large sheet pan with parchment baking paper
- place potatoes on roasting pan and drizzle with one tablespoon of avocado or olive oil, then season with flake salt and black pepper to taste
- roast potatoes until crispy, about 25 - 30 minutes, gently flipping halfway through
- make pesto: in a small food processor or blender add all pesto ingredients and puree, then season to taste with fine salt and a little black pepper
- after potatoes roast, drizzle with a little of the pesto (you may not need it all), then serve right away for best taste!
Original recipe created by Jerran Boyer
www.healthnutchefs.com